RAINBOW CHOPPED SALAD

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Rainbow Chopped Salad image

Provided by Myra Goodman

Categories     Salad     Fruit     Leafy Green     Nut     Vegetable     Appetizer     Vegetarian     High Fiber     Dinner     Salad Dressing     Vinegar     Apple     Tropical Fruit     Mango     Fall     Winter     Asian Pear     Hazelnut     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 14

Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil
Salad:
6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup pomegranate seeds
1/2 cup crumbled blue cheese (optional)

Steps:

  • Dressing:
  • Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
  • Salad:
  • Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
  • Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

*** Explore more Rainbow Chopped Salad Recipes »

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #vegetables     #easy     #broccoli     #carrots     #peppers     #3-steps-or-less

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